Pandan Coconut Layered Jelly 班兰燕菜层

The weather in Malaysia has been so hot recently, making agar-agar would be absolutely perfect. Pandan Coconut Layered Jelly is great for hot weather. It looks fancy with the multi layers. It is simple to make, appetizing and also suitable for any gathering.
近日，马来西亚的天气越来越让人吃不消！在这样的天气，制作燕菜是很赞的事，班兰燕菜层是炎热天气值得推荐的甜品。这甜品美妙之处就是那层次感，班兰燕菜层制作不但简单、美味，同时也适合聚餐时享用。

Girls, you can flavour it with your favourite fruits too. Chopped and blended half of a dragon fruit into a puree. The layers which makes from pureed red dragon fruit gives jelly a wonderful colour.

孩子，你可以用自己喜爱的水果为燕菜添上不同的风味，把半粒龙珠果切块状，然后绞成汁，龙珠果会为燕菜的外层增添美丽的红色。

This Pandan Coconut Layered Jelly is a delightful refreshing Malaysian dessert. It is also good to serve or pack as a gift for friends and relatives. Girls, let's make this beautiful multi-layered jelly together.

这班兰燕菜层是马来西亚人民喜爱的甜品，这甜品除了可以摆在桌上款待亲友，你也可以把它包装成一份精致的礼品。孩子，让我们一同制作这多层式的美丽燕菜吧！

Blend pandan leaves with the 350ml water. Sieve to extract 350ml pandan juice. Besides the wonderful aroma, the extract from pandan leaves by blending with water gives a natural green colouring.
把15片班兰叶与350毫升的水用搅拌器绞成班兰汁，然后过滤。班兰叶除了味道清香，它也给予我们自然的青绿色。

I like to use Pearl Mermaid's Agar-Agar Powder.

我喜爱用泰国的美人鱼牌菜燕粉。

Divide Pearl Mermaid's Agar-Agar Powder into two equal portion (12.5g for each).

把泰国美人鱼牌燕菜分成均匀的两部分。（每部份12.5克）

For the pandan layer: 15 pandan leaves( chopped) with 350ml water, 850ml water, 12.5g agar agar powder, 200g sugar.
班兰层：15片班兰叶切块状绞成350毫升的班兰水，850毫升的水，12.5克燕菜粉，200克糖。

For the coconut milk layer: 200g sugar,12.5g agar-agar powder, 350ml coconut milk, 850ml water and 1/2 teaspoon salt.

椰浆层：200g 糖，12.5g 燕菜粉, 350毫升浓椰浆，850毫升水和1/2 茶匙盐。

For coconut milk layer: Combine all ingredient into a pot (except coconut milk). Stir non-stop till it comes to a boil. Add in coconut milk and turn off heat.

椰浆层: 将所有材料倒入小锅里（除了椰浆）不停地搅拌至沸腾，待沸腾后加入椰浆，稍微小滚后就熄火。

For the pandan layer : In a pot over medium heat, bring mixture to a boil, stir regularly until agar-agar melts. Add sugar and stir until dissolved. Add pandan juiice and stir to combine.

班兰层：先把燕菜粉和水用汤匙搅拌均匀，直到燕菜粉融化，然后倒进锅里煮，再放入糖和班兰水，然后搅拌，记得，要煮至大滚。

In a baking dish, pour the coconut layer. Allow to set. When firm to touch, pour pandan layer on top.(Ensure that the first layer jelly surface has become a little hard before)
把椰浆层倒入四方形的蛋糕盘里，让它凝结，待椰浆层半凝结时，倒入班兰层。(确保之前那一层的燕菜在凝固状态）

Using a large spoon, gently spoon the mixture on top of the coconut layer. Avoid pouring the mixture directly into the dish which could cause the existing layer to break.

当要做燕菜层时，最好用汤匙将燕菜慢慢舀入半凝固的燕菜上，不要用倒的方式，不然半凝固的燕菜会被裂开。

Add in the coconut milk layer. Pour this mixture over the pandan layer. Leave to cool and set completely.

将椰浆燕菜层倒入半凝固的班兰燕菜层上，让燕菜层冷却及凝固。

Remove from mold and cut into desired shapes.

从蛋糕盘取出燕菜，再把它切成我们喜爱的形状。

Put the dish in the refrigerator and chill for at least 2 hours before serving. Serve cold. Girls, agar-agar jelly is such a treat to dessert lovers。

把燕菜放进冰箱里，冷却至少2个小时。孩子，燕菜绝对是款待客人的好甜品。